Accessories:

Ginger, garlic, coriander, dried pepper.

Seasoning:

Salt, monosodium glutamate, sugar, cooking wine, soy sauce, edible oil.

Spices:

Zanthoxylum bungeanum, star anise, cinnamon, fragrant leaves.

Production steps:

1. Wash the duck's head thoroughly, and remove the remaining fine hairs for later use.

2. Cut the onion into long sections and mash the ginger for later use.

3. Remove the old roots of coriander and wash them with clear water for later use.

4. Wrap the seasoning with gauze and make it into a seasoning bag for later use.

5, make oil in the pot, add a little pepper to stir-fry when it is 40% hot, and then pick up the pepper.

6. Add dried peppers, shallots and ginger to make spices.

7. Put the duck head neatly at the bottom of the pot, then cook wine, add soy sauce to color, and then pour in clear water until the duck head is just submerged.

8. Add spice bags and season with salt and sugar. Turn down the fire and cook the duck head until it is delicious.

9. Burn for about 20 minutes, add a little monosodium glutamate, remove the duck head, and serve.

10, sprinkle a little coriander and pour some marinade on it.